Instructions: The number of slices of bread you will need depends on their size.

You need to be able to cut 16 broad fingers from them.

Butter the bread generously on one side and cut into fingers.

Butter a baking tray and lay the bread butter side up on it.

Cut the anchovy fillets in half lengthwise.

Now lay slices of mozzarella trimmed to fit on each piece of bread and on top of the cheese place a couple of strips of tomato and a strip of anchovy.

Season with a little salt pepper and a pinch or two of oregano.

Bake at about 180C (350F gas mark 4) for 20-30 minutes until the mozarella is melting and the bread crisp.

Serves 4

Anchovies mozarella and bloodred tomatoes are all part and parcel of southern italian cooking essential flavours for the hot sun and well met on these baked crostini. They could be served as a first course a pre diner taste tickler with drinks or as the focus of a light lunch accompanied by salads. I have suggested cutting the bread into broad fingers bu tthere is absolutely no reason why you should not make your crostini whatever shape takes your fancy.

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